Honey Lime Chicken Enchiladas

This recipe is one of a few new favorites that I’ve recently discovered. These Honey Lime Chicken Enchiladas are great for parties, gatherings, or just for a family dinner.

Honey Lime Chicken Enchiladas

Brynn Harvey
Servings 4



  • 6 tbsp. honey
  • 5 tbsp. lime juice
  • 1 tbsp. chili powder
  • 1/2 tsp. garlic powder


  • 1 lb. chicken cooked and shredded
  • 8-10 flour tortillas
  • 1 lb. shredded monterrey jack cheese
  • 16 oz. green enchilada sauce
  • 1 c. heavy cream


  • Whisk the marinade ingredients and toss with shredded chicken into a Ziploc bag. Marinate chickend in marindate for at least 30 min; however, 2-4 hours is desired. Pour 1/2 cup of enchilada sauce on the bottom of a 9x13 baking pan. Fill the tortillas with chicken, saving some marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Put rolled tortillas in 9×13 pan as you go. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.


Adapted from Six Sisters Stuff

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